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Sauce for grilled veggies on grill pan (not balsamic)

My husband shakes Cavender's Greek Seasoning into olive oil and massages it into potatoes, onions, or asparagus & bastes with it while grilling. It's very salty and savory. And simple.

Jul 08, 2014
eepi in Home Cooking

Best Menu of all the Noodle Shops, Pulled as You Order

I'm so glad you posted in this thread. I'm taking my husband to visit some old friends of mine & want to show him a few select places while we're there including a walk around Chinatown - haven't been in years and wanted to find a place with delicious food that isn't a tourist hotspot. I have now put this place on my list, thanks to you!

Apr 18, 2014
eepi in Manhattan

So what's the average Chowhound's Race / Ethnicity?

American: English/Scottish/French - possibly Irish & Welsh mixed in. ** Oh, forgot a bit of German mixed in. **

Although we sometimes joke that I was Korean or Vietnamese in a past life.

Oct 24, 2013
eepi in Not About Food

Am I the only one who doesn't like...?

I'm weird about milk. Once in a 5-year span I might crave an ice-cold glass of whole milk to dip cookies in. Otherwise, I don't drink it - unless it is hot chocolate. I put half & half on my cereal and in my coffee, and I like cream soups, but a glass of milk usually doesn't appeal to me at all.

Kale. Everyone loves kale but me, it seems. I like cabbage, and brussels sprouts, but kale leaves me cold. It's somehow not tender enough for me no matter how you fix it.

I love a good liver pate, but I've tried liver 'n onions time and time again, and it just grosses me out. The strange thing is that I don't think it's the texture. Not that everyone likes liver - but it just seems that everyone who likes pate also likes liver... except me.

I'm not a huge fan of Parmesan or Romano, and it's definitely a scent thing - but I love stinky bleu cheeses. I do not like Mizithra at all. Not really a fan of spicy cheeses.

I pretty much like everything, but I do have those few quirks.

Oct 24, 2013
eepi in General Topics

What's the best thing you ate today?

Ooo that sounds delicious! I'll try it.

Oct 24, 2013
eepi in General Topics

What's the best thing you ate today?

Spring meal in autumn. Braised lettuce & green peas. I was craving something green that wasn't cabbagey or spinach.

Oct 24, 2013
eepi in General Topics

When is kimchee too funky?

I have kimchi that's been at the back of the fridge for so long... a couple of years at least... I was kind of afraid of it but now I'm going to check it out. On Monday, when no one else is in the house.

Oct 12, 2013
eepi in Home Cooking

Do you tear your lettuce into pieces or cut them up with a knife when making a salad ?

Carol Truax, of The Art of Salad Making (Doubleday, 1968), claims that "only torn lettuce coats itself completely when turned in the dressing." It's an odd claim, but it does back up how I was taught to do the salad lettuces. I don't remember who it was that taught me this, but it struck me when I read it in the salad-making book. I don't remember preparing lettuce far ahead of serving time, so it doesn't seem like browning edges would have been a concern.

Aug 13, 2013
eepi in Home Cooking

Reduce starch from rice..

If you wash it in cold water, you can see the starchy, cloudy liquid you'll be pouring out as you change the water. Very gently run your hands through the rice to wash it. I usually do 3-4 changes of water, but I buy a very starchy variety.

Aug 05, 2013
eepi in General Topics
1

Improperly cooked meat this morning—toss it, right?

I know he's your dad & maybe it's hard to contradict your dad, but... I might suddenly get really klutzy and those might find their way to the floor...

Jul 01, 2013
eepi in General Topics

For the non-asian: Have you ever tried/heard of Chinese Herbal Soup?

I have not heard of "Chinese Herbal Soup," but I would certainly try it. I'm non-Asian but absolutely love Korean and Vietnamese food. If I knew where to get the ingredients I would be open to try making it at home. I doubt my husband would be interested, so small-batch recipes would be ideal for me.

May 31, 2013
eepi in General Topics

Do you have any recipes using sorrel?

Here's another sorrel soup recipe, French style http://honest-food.net/2012/04/04/fre...

I don't have quite enough for this quantity, but I'm going to figure out proportions for whatever I can harvest.

May 23, 2013
eepi in Home Cooking

Mint Recipes?

My husband stole a taste of the pork from the fridge and confessed that he liked it! I lacked cucumber & was honestly too lazy to go get some. I ate it as a salad and loved it! I do think it would be even better as a wrap with rice stick noodles. My husband liking it was a huge shock! My gochujang is very mild so it wasn't an overwhelmingly spicy bang - and the mint was fantabulous. I might even add some basil and maybe even a sprig of cilantro next time. In rice paper wraps!

May 22, 2013
eepi in Home Cooking
1

Cheesecake recipe?

I made your Beth's Aunt Margaret's cheesecake for a house concert yesterday. It was superb! Everyone raved. It was my first attempt at making one. The crust got pretty dark and I pulled it out five mins. early but that didn't ruin it by any means!

May 19, 2013
eepi in Home Cooking

Mint Recipes?

Bookmarked, kattyeyes! I'm going to get some ground pork from my guy at the farmer's market tomorrow with this in mind. I've got a tub of gochujang that I'll use instead of the sambal oelek. I'm tempted to roll it up in rice paper wraps. Will probably try as a salad or lettuce wrap first.

May 17, 2013
eepi in Home Cooking

Mint Recipes?

A watermelon salad with mint and feta is delicious in the summertime. You could add cucumber.

Second on the Vietnamese dishes. A little pickled carrot and some mint leaves can really brighten up a sandwich, even if you're not doing a classic Vietnamese treat.

May 17, 2013
eepi in Home Cooking
2

Favorite egg preparations for breakfast

We have Eggs Goldenrod (affectionately known as "Eggs with the Sprinkles") each year at Easter. My late mother-in-law started the tradition and my husband's ex-wife continued it - she says it was taught in her Home Ec class. Now my stepdaughters carry it forward.

Apr 29, 2013
eepi in Home Cooking

My Fried Chicken Experiment: Crispy but Bland

I ran across this recipe while browsing their site. I've never fried chicken before - I never fry anything - but it sounds so delicious that I am going to get a thermometer and give it a try. I came here & did a search to see whether anyone here had tried it - so I'm really glad you posted this. Might do it when we get our new gas grill, because it has a burner & I then wouldn't get the kitchen greasy. I'll report back (but it may be a while yet).

Apr 28, 2013
eepi in Home Cooking

What's for Dinner #213 - The Snoop Dogg Edition [old]

It's a dim, damp, dreary day and so I concocted a chicken mushroom soup with Vidalia onion & rice. It came together into something delicious - read onward for details if you like.

I succumbed to the aroma of one of those supermarket-roast chickens last week (and, as usual, was rather taken aback by its salt bomb nature) so most of it was left over. I cut what was left into pieces & covered with cold water, no added seasoning, & brought it to a simmer with the root end of the onion and some celery leaves & ends. Skimmed off scum.

Meanwhile, in a separate dutch oven, I cooked a diced (enormous!) Vidalia onion in unsalted butter with the original intention of caramelizing it, but my husband came through the kitchen looking for food earlier than I had anticipated so I progressed onward when the onion was just soft & getting a bit golden. At that point I added just shy of a pound of sliced Crimini mushrooms and let them release their liquid. Tossed in a splash of cream sherry, turned up the heat, and after a minute or so, added diced celery (about 4 stalks) - covered that and let it sort of braise for a bit.

While that mixture was doing its thing, I removed the chicken & strained the broth. Added a couple of handfuls of "sushi" rice & let that simmer while I cut up bits of chicken meat & added in. Decided there wasn't enough broth, so dumped in a box of low-sodium organic free-range chicken broth (surprised it didn't also say "artisan" on the package) and then dumped that into the dutch oven with the mushroom/onion/celery mixture. I had considered adding some fresh thyme from the herb garden, but after tasting it, decided it needed nothing at all. Will definitely do this again when I have actual home made chicken stock on hand, and probably with a fresh chicken - certainly more than passable with those shortcut ingredients though!

And now my husband is still outside putting Zoysia plugs into the section of grass that died in last summer's heat...
so I really could have taken the extra time to finish caramelizing the onions...

Apr 28, 2013
eepi in Home Cooking
3

What the heck is this?

I only realized this fact about American "Chili Powder" about a month ago. Chili pepper, "spices," salt, silicon dioxide, and garlic ... - not sure whether that's a "mélange" or a "medley." It is McCormick.

Apr 28, 2013
eepi in General Topics

How to switch from one years compost heap to the next?

Oh, thank you!

Apr 26, 2013
eepi in Gardening

How to switch from one years compost heap to the next?

What kind of spinning bin did you get?

I made some stationary bins by drilling holes in Rubbermaid covered-box containers (if you're not diligent about stirring the contents, takes forever and also has a tendency to be too wet). I'm interested in a spinning bin - everyone I know uses the chicken-wire bin method and our in-town small property isn't ideal for that setup.

As for the question you asked: One is the active bin and the other is the one that is ready to use. You could drill lots of holes into the sides of a large lidded Rubbermaid (or whatever inexpensive brand) and shovel the contents of the full bin into it. Just be sure to keep sticking a fork in it & tossing it around.

Apr 25, 2013
eepi in Gardening

Where did the worms come from, and other composting ruminations

I went to a composting workshop last year. Or, as my husband called it, "Dirt School." The people leading the workshop recommended chopping up everything into bits before putting it in the compost bin. I confess to being too lazy to do this.

Apr 25, 2013
eepi in Gardening

What's the best "green" or environmentally friendly dishwashing liquid you've used?

I have this reaction to the Mrs. Meyer's scents as well. And they seem to linger for hours.

At first I thought it was just one - I think I tried the basil first - but I've tried several different products with a variety of scents, and ended up giving them away. I have some Lemon Verbena toilet bowl cleaner that I'm trying to use up, but since I hate it so much, I think I'll give it away or pitch it.

Apr 25, 2013
eepi in Cookware

What's the best "green" or environmentally friendly dishwashing liquid you've used?

I like Ecover.

Apr 22, 2013
eepi in Cookware

I'm a picky eater but would like some tips on how to start eating healthier.

You've gotten a lot of great replies already. I hope I can add a little something useful.

Since you like white rice, have you tried other types of rice? You could make a bit of brown rice & mix it into the white rice after cooking, for starters. Trying other grains might be something interesting for you as well. I love rice, and I also like barley, for example.

Peppers: I don't particularly like green peppers, but once they've ripened into red or yellow (or orange, depending on the variety) I do like them. I will eat a red pepper raw, or sauteed/stir-fried, or grilled - all are different even with no seasoning at all - and flavor/texture also depend on the length of cooking time. So if you have time to experiment with things (and someone to feed what you don't like so that it doesn't just go to waste) that would probably be a lot of fun.

Then also if you can describe what you do and don't like about some specific foods, we might have more to offer.

As others have said, what you're eating already isn't terribly unhealthy - sounds like you just want a way to include more foods & try new things. I think that's wonderful & look forward to hearing about your "journey."

Apr 21, 2013
eepi in Home Cooking

Green Bean idea for group dinner tomorrow?

I've recommended this one before - first post of this thread http://chowhound.chow.com/topics/840342

Great at room temp, and best the second day, so it would really suit your needs, I think.

Apr 18, 2013
eepi in Home Cooking

Herbs

Must be a climate thing. Lemon basil grows vigorously for me in zone 6b (or am I 6a now... - definitely more of a lemony flavor, so not always the basil you'd choose when you want a standard basil flavor.

Apr 15, 2013
eepi in General Topics

Survey: Your Preference for Fat in Yogurt.

Full-fat goat milk yogurt for me as well.

Apr 15, 2013
eepi in General Topics

Need a recipe for Starbucks' bottled Vanilla Frappuccino

I haven't tried this. I just googled the following (no quotes):

starbucks vanilla frappucino recipe in the bottle

This brought up a whole bunch of recipes that would be worth the experimentation, I think.

Interesting-looking http://divascancook.com/2012/06/homem... - of course you'd have to add vanilla.

Hope one of these does the trick!

Apr 06, 2013
eepi in Home Cooking